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Tonight I had chicken on the menu and wanted to make chicken fingers out of the chicken, but didn’t really want to deep fry or even pan fry them. I didn’t have any breadcrumbs, but did have Rice Chex and had seen that people had suggested using those in place of breadcrumbs. I decided to give it a try.

4 chicken breasts

My breading mix:

1.5 cups of crushed Rice Chex cereal

1/2 cup parmesan cheese

1 tsp garlic powder

1/2 tsp basil

1/2 tsp oregano

Liquid for dipping:

2 egg whites

1/2 cup to 1 cup of milk

Method:

Heat oven to 350 or 375. Cut chicken breasts into strips. Crush cereal & mix the rest of breading mixture together in a large ziplock bag or bowl. Dip chicken strips in milk/egg mixture and then roll around, toss, shake & shimmy them in the breading mixture. Place them on a baking sheet. **I used a baking sheet that was covered in foil, then placed cooling racks on top & sprayed with Pam. I did this so that the chicken fingers would not get soggy when cooking. Repeat until finished. Bake for 15-25 minutes, keeping a close eye. The thicker your strips, the longer it will take to cook through. You may broil on low at the end to brown up a bit if need be, then flip & do the same. I would say 1-2 min. max.

I served these with sweet potato hash browns & corn on the cob. The kids & Aaron absolutely raved about these! They said they tasted just like Wendy’s chicken nuggets (not sure if that is a compliment or not😉 ). I will say that Jon & Aaron were using dipping sauces from Wendy’s that Hannah didn’t use the other day, so maybe that is why. LOL! I didn’t get a picture because they literally ate them faster than I could plate them up. Jon has requested that we have these again tomorrow night! LOL! Maybe not that soon, but definitely a weekly menu item.